Arugula Salad with Honey-Drizzled Peaches

http://www.eatingwell.com/recipes/arugula_salad_with_honey_drizzled_peaches.html

From EatingWell:  July/August 2008

Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1/4 cup finely chopped toasted pecans, (see Tip)
• 1/2 teaspoon kosher salt, divided
• Freshly ground pepper to taste
• 1 4-ounce log goat cheese
• 6 cups baby arugula, (about 4 ounces)
• 1 tablespoon extra-virgin olive oil
• Zest and juice of 1 lemon
• 4 but firm peaches, halved and pitted
• 4 tablespoons honey

Preparation

1. Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
2. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
3. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.

Nutrition

Per serving : 294 Calories; 16 g Fat; 5 g Sat; 7 g Mono; 13 mg Cholesterol; 36 g Carbohydrates; 8 g Protein; 3 g Fiber; 253 mg Sodium; 404 mg Potassium

2.5 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 1 carbohydrate (other), 1 high-fat meat, 1 1/2 fat

Tips & Notes

• Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.